Jamie Oliver Sprouts With Bacon

Listen. If you’re skeptical about Brussels sprouts, this one might just tip the scales. Jamie Oliver Sprouts With Bacon doesn’t try to charm you. It hits you straight—crunchy bits of smoky bacon, chestnuts that somehow taste like winter afternoons, and sprouts that are, well, shockingly good. I threw this together for a family dinner over the holidays. Didn’t expect much. But then my aunt, who usually pokes at sprouts like they’re a punishment, asked for seconds. That says everything. (inspired by Jamie Oliver)

Ingredients You’ll Need

• 2 onions, chopped—not too fine, let them melt down
• A handful of fresh sage, maybe 15g, rough chopped
• 6 rashers of smoked streaky bacon—the good kind, not the limp stuff
• Some olive oil, just enough to slick the pan
• 200g chestnuts, vacuum-packed roasted ones, broken up a bit
• 1kg Brussels sprouts, trimmed and halved if chunky
• Two big old knobs of butter, unsalted

How to Make Jamie Oliver Sprouts With Bacon

1. Start with the onions and sage.
2. Chop them while you’re waiting for the pan to get hot. Not screaming hot, just enough so the bacon sizzles when it hits. You want that fat to render slowly, not burn off in a flash.
3. Toss the bacon in with a splash of olive oil. Let it crackle. Don’t touch it too much—it needs time to get those crisp, curling edges. Then, chestnuts. They go in once the bacon looks golden and smells like you might eat it all straight out of the pan. Let them sit, turn dark in spots. Smell that? That’s Christmas.
4. Drop the heat way down. Add the onions, then the sage. Stir it once or twice, then let it do its thing. Walk away for a bit. This takes time. Thirty minutes or so. Everything softens, gets sticky, starts to feel more like a jam than a mix. You’ll know.
5. Meanwhile, deal with the sprouts.
6. Trim the ends, peel off anything yellowing. Halve the big boys. Get a big pot boiling—salt it like you mean it. Toss in the sprouts and cook just until they go from raw to tender with a bit of crunch. Taste one. You’ll get it.
7. Drain them. Shake the water off.
8. Back to the pan—scoot the onion-chestnut mess to the side. Tip in the sprouts. Stir like you’re waking everything up. Scrape up those dark sticky bits. They’re flavor. Drop in the butter. It’ll melt into everything and make it glossy and rich. Salt and pepper? Yes. Generously.
9. Serve immediately if you can. If not, cover it. Reheat gently later—just don’t microwave it into mush.

Why I Love This Recipe

This isn’t a dish I expected to care about. But there was something about that smell drifting through the house while it cooked—like fireplaces and dinners past. It felt old-fashioned in the best way. And watching my family go quiet for a second bite? That’s rare. That matters.

Recipe Tips

• Fresh sprouts are a must. The frozen ones collapse.
• These need bite. Crispy bacon or nothing. It’s not just a garnish—it’s structure.
• Chestnuts: don’t skip them. They melt and crunch all at once.
• You could sneak in garlic or even chili if that’s your mood.
• Make it ahead. It holds. Gets deeper. Like stew.

How To Store This Carrot And Swede Mash

• At room temp: Maybe an hour or two, max. After that? Fridge.
• In the fridge: Sealed up, it’s fine for three days. Gets better somehow.
• Freezer: Works. Put it in a good container. Use it within a month. Label it so you don’t forget what it is.

Reheating:

• Oven: Foil-covered, 180°C. Takes 15–20 minutes. Stir once.
• Microwave: It works, but go low and slow. Don’t blast it.
• Stovetop: Best method. Just warm it gently. Add a touch more butter if it looks dry.

Nutrition Facts (per serving)

• Calories: Around 126
• Carbs: Maybe 12g
• Protein: Just under 5g
• Sugar: 5.5g
• Fibre: 4.5g

Stuff People Usually Ask:

Can I use frozen sprouts?
You could. But they won’t have that snap. Still… it’ll work in a pinch.

Can I do this in the air fryer?
Sort of. Cook the bacon first, then add the sprouts. Shake halfway. Not quite the same depth, but still good.

Oven version?
Totally. Roast the sprouts and bacon. Then stir in the rest on the stovetop.

How do I keep sprouts from turning to mush?
Undercook them slightly when boiling. That’s the trick. They finish in the pan.

Try More Recipe:

• Jamie Oliver Mushrooms On Toast
• Jamie Olivers Glazed Carrots
• Jamie Oliver Potato Rostis With Beetroot Horseradish